tag:blogger.com,1999:blog-575801479644038742018-08-28T02:22:15.382-07:00Oink!Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-57580147964403874.post-12335101462308865352009-07-26T20:25:00.000-07:002009-07-26T21:41:36.090-07:00Haloumi with Balsamic Mediterranean Salad<a href="http://3.bp.blogspot.com/_cFYlDhWZLMA/Sm0v2Bgz_PI/AAAAAAAAAXI/QT2wYMIiYIs/s1600-h/Haloumi.jpg"><img id="BLOGGER_PHOTO_ID_5362995336433630450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cFYlDhWZLMA/Sm0v2Bgz_PI/AAAAAAAAAXI/QT2wYMIiYIs/s320/Haloumi.jpg" border="0" /></a><br /><div><div align="justify"><span style="font-family:verdana;color:#666666;"><strong><span style="color:#333333;">Haloumi with Balsamic Mediterranean Salad</span></strong><br /><br /><span style="color:#333333;"><em>Yet another dish I whipped up for our Saturday night rendezvous, I found this a perfect entrée or plate that can be shared with friends when having a few drinks. And it is super easy to prepare as most of the ingredients can be sourced from your local deli, and all you need to do is fry the haloumi, toast the accompanying bread and arrange it on the serving plate.</em></span></span></div><br /><div><span style="font-family:verdana;color:#666666;"><span style="color:#333333;"><em></em></span></span> </div><div><span style="font-family:verdana;color:#666666;"><span style="color:#333333;"><em>Ingredients:</em></span></span></div><br /><div><palign="justify"><span style="font-family:verdana;color:#666666;">2 whole slices Marinated Eggplant<br />2 whole slices Marinated Red Capsicum<br />1 – 2 Handfuls of Rocket<br />1 tablespoon Olive Oil – good quality<br />250grams Haloumi (ask for the least salty variety on offer)<br />Balsamic Vinegar (to drizzle over salad)<br />Sourdough Bread<br /><br />Cut the eggplant and capsicum into slices. </span></div><span style="font-family:verdana;color:#666666;"><div><br />Place theses slices into a bowl along with the rocket leaves and toss. </div><div><br />Drizzle about one tablespoon Olive Oil over the salad and combined well being careful not to bruise the rocket leaves. </div><div><br />Place on to one side of your serving plate. </div><div><br />Cut your bread into individual sized portions and toast or grill. </div><div> </div><div>Heat a non-stick fry pan to medium heat. Whilst the pan is heating, slice your Haloumi into ½ centimetre thickness strips. </div><div><br />Fry the haloumi in the fry pan until just golden. (Over cooking will lead to a dry and rubbery texture). </div><div><br />Place haloumi next to the salad on your serving plate. </div><div><br />Drizzle the salad with balsamic vinegar and serve with crusty toast.</span> </div><br /><p></p><br /><p align="justify"><span style="font-family:verdana;color:#666666;"></p><img id="BLOGGER_PHOTO_ID_5362993998270152450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 282px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/Sm0uoIdxvwI/AAAAAAAAAXA/mknerodvDwA/s320/Toast.jpg" border="0" /></span></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com19tag:blogger.com,1999:blog-57580147964403874.post-91460728232580305112009-07-26T19:25:00.000-07:002009-07-26T21:42:09.307-07:00Mini Quiches<a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/Sm0Qa0hKTSI/AAAAAAAAAWw/YoiydJZ6o5Q/s1600-h/Quiche+Close.jpg"><img id="BLOGGER_PHOTO_ID_5362960784228502818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 252px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/Sm0Qa0hKTSI/AAAAAAAAAWw/YoiydJZ6o5Q/s320/Quiche+Close.jpg" border="0" /></a> <div><div align="justify"><span style="font-family:verdana;color:#666666;"><strong><span style="color:#333333;">Mini Quiches</span></strong></span></div><br /><span style="font-family:verdana;color:#666666;"><div align="justify"><span style="color:#333333;"><em>These quiches make great finger food and I made them for a get together we were having at out place on Saturday night. The can be prepared and cooked well in advance and they can be eaten hot or cold, so they are a great option for casual nibbles with a wine or beer!</em></span></div><div align="justify"><br /><em><span style="color:#333333;">Ingredients:</span></em><br />3 large eggs<br />4 1/2 tablespoons cream<br />3 teaspoons grated onion<br />Pinch of ground nutmeg<br />Salt and pepper to taste<br />2 sheets frozen puff pastry, thawed<br />Ingredients to your liking all finely chopped (I did 3 combinations: ham/chive, capsicum/cheddar, spinach/<span class="blsp-spelling-error" id="SPELLING_ERROR_0">fetta</span>)<br /><br />Preheat oven to 210 degrees Celsius (190 degrees Celsius fan-forced).<br /><br />Spray oil onto muffin pan to grease. </div><div align="justify"><br />Using a fork or small whisk, beat eggs, cream, grated onion, nutmeg, salt and pepper in a small bowl until well combined.</div><div align="justify"><br />Using a round cutter roughly the same size as your muffin pan holes, cut circles from each sheet of pastry.</div><div align="justify"><br />Line each muffin hole with a pastry round.</div><div align="justify"><br />Divide your selected toppings evenly amongst your pastry cases.</div><div align="justify"><br />Spoon egg mixture on top off your chosen toppings to cover each topping in each pastry case.</div><div align="justify"><br />Bake for about 20-30 minutes, or until quiches are golden and puffed. (If pastry is still not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">cooked</span> on the bottom, cover the top of each tray with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Aluminium</span> foil and place back into the oven at a lower <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">temperature</span> for a further 10 minutes).</div><div align="justify"></div><div align="justify"><br /><a href="http://3.bp.blogspot.com/_cFYlDhWZLMA/Sm0QarzFE8I/AAAAAAAAAWo/oT2O6lYBbXQ/s320/Quiche.jpg"><img id="BLOGGER_PHOTO_ID_5362960781887738818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 244px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cFYlDhWZLMA/Sm0QarzFE8I/AAAAAAAAAWo/oT2O6lYBbXQ/s320/Quiche.jpg" border="0" /></a></span></div></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com4tag:blogger.com,1999:blog-57580147964403874.post-86921520068718263942009-07-23T17:37:00.000-07:002009-07-26T16:47:59.051-07:00Baked Fish with Parmesan Crumbs<a href="http://3.bp.blogspot.com/_cFYlDhWZLMA/SmkDzqqpMGI/AAAAAAAAAWg/X3tuCe6L1FA/s1600-h/Fish2.jpg"><img id="BLOGGER_PHOTO_ID_5361821017522647138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 234px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cFYlDhWZLMA/SmkDzqqpMGI/AAAAAAAAAWg/X3tuCe6L1FA/s320/Fish2.jpg" border="0" /></a><br /><div><div align="justify"><span style="font-family:verdana;color:#666666;"><span style="color:#333333;"><strong>Baked Fish with Parmesan Crumbs</strong></span></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;"><span style="color:#333333;"></span></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><em><span style="color:#333333;">Ingredients </span><br /></em>(serves 4) </span></div><span style="font-family:verdana;color:#666666;"><div align="justify"><br />1/2 cup fresh multi-grain breadcrumbs<br />1/4 cup flat-leaf parsley leaves, finely chopped<br />1/4 cup finely grated parmesan cheese<br />1 teaspoon finely grated lemon rind<br />olive oil to coat<br />4 (about 200g each) thick white fish steaks (such as blue eye or kingfish, Salmon could also be used)<br />olive oil cooking spray<br />steamed snow peas, boiled chat potatoes and tomato to serve</div><div align="justify"><br />Preheat oven to 200°C. </div><div align="justify"></div><br /><div align="justify">Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. </div><div align="justify"></div><br /><div align="justify">Drizzle mixture with oil. Stir until breadcrumbs are coated in oil. </div><div align="justify"><br />Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.</div><div align="justify"><br />Place fish, skin-side down, onto a baking tray. Spray lightly with oil. Add a tomato for each person on the same tray.</div><div align="justify"></div><br /><div align="justify">Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. </div><div align="justify"></div><br /><div align="justify">Serve with steamed snow peas, potatoes, oven softened tomato and lemon wedges. </div><div align="justify"><br /></div><a href="http://2.bp.blogspot.com/_cFYlDhWZLMA/SmkDzTa9rkI/AAAAAAAAAWY/nkIYtGKQYeY/s320/Fish.jpg"><img id="BLOGGER_PHOTO_ID_5361821011282865730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 253px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/SmkDzTa9rkI/AAAAAAAAAWY/nkIYtGKQYeY/s320/Fish.jpg" border="0" /></a></span></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com1tag:blogger.com,1999:blog-57580147964403874.post-23755717086104758782009-07-21T16:09:00.000-07:002009-07-21T16:23:37.859-07:00Handy Hint - #001 Fresh Egg Test<a href="http://2.bp.blogspot.com/_cFYlDhWZLMA/SmZM_bp8aGI/AAAAAAAAAWA/t40ezgqGNgI/s1600-h/Eggs.jpg"><img id="BLOGGER_PHOTO_ID_5361057059070306402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 192px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/SmZM_bp8aGI/AAAAAAAAAWA/t40ezgqGNgI/s200/Eggs.jpg" border="0" /></a><span style="font-family:verdana;color:#666666;"><strong><span style="color:#333333;">Fresh Egg Test</span></strong> </span><br /><span style="font-family:verdana;color:#666666;"></span><br /><span style="font-family:verdana;color:#666666;">If you are unsure when you last bought your eggs then follow this advice:</span><br /><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Fill a bowl or pan with cold water and add some salt and place the egg in question in the water. If it sinks to the bottom, it is fresh. If the egg rises to the top, the egg is no good so discard it and save yourself a belly ache!</span> </div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com1tag:blogger.com,1999:blog-57580147964403874.post-47048933569213216712009-07-20T21:01:00.000-07:002009-07-21T17:45:56.597-07:00Lebanese Bread Pizza<a href="http://2.bp.blogspot.com/_cFYlDhWZLMA/SmU90wfvOdI/AAAAAAAAAV4/9SnmD-C2mPE/s1600-h/Pizza+copy.jpg"><img id="BLOGGER_PHOTO_ID_5360758908034955730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/SmU90wfvOdI/AAAAAAAAAV4/9SnmD-C2mPE/s320/Pizza+copy.jpg" border="0" /></a><br /><span style="font-family:verdana;color:#333333;"><strong>Homemade Lebanese Bread Pizza</strong></span><br /><span style="font-family:verdana;"></span><br /><div align="justify"><span style="font-family:verdana;color:#333333;"><em>Making homemade pizzas with your kids is a fun and easy way to get your kids involved in the meal preparation, introduce them to “questionable” vegetables and ingredients and most of all the kids get a great big kick out of making their very own pizza creation! </em></span></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em></em></span></div><div align="justify"><span style="font-family:verdana;"><em><br /><span style="color:#333333;">Our neice, Bethany (7 years old), was over on the weekend and we had a great time making our own creations and combinations for dinner on Saturday night!</span></em></span></div><span style="font-family:verdana;"><div align="justify"><br /><span style="color:#333333;"><em>The ingredients for the topping can be as few or as many as you like as well as being as expensive or as inexpensive as you like. The only limit is yours and your child’s imagination!</em> </span></div></span><br /><span style="font-family:verdana;color:#000000;"><em>Ingredients<br /><span style="color:#666666;"><br />1 pkt Wholemeal Lebanese Bread<br />350grams Lite/Reduced fat Mozzarella or Tasty/Cheddar Cheese, grated<br />1 bottle, store bought Tomato or BBQ Pizza sauce<br /><br />Toppings of your choosing, some suggestions are:</span></em></span><br /><ul><li><span style="color:#666666;"><span style="font-family:verdana;"><em>H</em></span><span style="font-family:verdana;"><em>am</em></span></span></li><li><span style="font-family:verdana;color:#666666;"><em>Pepperoni</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Cabanossi</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Salami</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>BBQ Chicken</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Prawns</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Capsicum</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Mushrooms</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Olives</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Tomato</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Pineapple</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Onion</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Anchovies</em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Broccolini </em></span></li><li><span style="font-family:verdana;color:#666666;"><em>Eggplant</em></span></li></ul><span style="font-family:verdana;color:#666666;">Preheat oven to 200C (fan forced)<br /><div align="justify"><br />First chop (All ingredients chopped to roughly the same size) and prepare your toppings and place each topping either on a breadboard, tray or in individual bowls and place in the centre of the pizza preparation area.</div><div align="justify"><br />Place the Lebanese Bread on a baking tray and squeeze the pizza sauce onto the Lebanese bread’s surface, then using the back of a spoon spread the sauce to create an even and liberal spread all over the bread.</div><div align="justify"><br />Next sprinkle the desired amount of shredded cheese evenly over the sauced bread (placing the cheese on the bottom allows the toppings to melt into the cheese when cooking).</div><div align="justify"><br />Add Toppings of your choice! This is the fun part! I'll leave the amounts up to you on this one, depending on the age and number of your children. (I find that less is more when it comes to toppings! Too many toppings create a soggy and hard to eat pizza!)</div><div align="justify"><br />The pizzas are now ready for the oven so place them in the middle shelf of the oven for about 15mins each until cheese has melted and they are golden in colour!</div><div align="justify"><br />Let them cool slightly and then Bon Apetit! Enjoy your own handy work and watch the kids devour them, vegetables and all!</span></div><br /><div><a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/SmU90eG8GKI/AAAAAAAAAVw/gRpJ2LFeVRg/s1600-h/Betty.jpg"><img id="BLOGGER_PHOTO_ID_5360758903099103394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SmU90eG8GKI/AAAAAAAAAVw/gRpJ2LFeVRg/s320/Betty.jpg" border="0" /></a><br /><div></div></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com2tag:blogger.com,1999:blog-57580147964403874.post-8065357751881160372009-07-14T18:14:00.000-07:002009-07-14T21:20:37.484-07:00Miniature Food Mentions<div align="justify"><a href="http://2.bp.blogspot.com/_cFYlDhWZLMA/Sl01QVvxf8I/AAAAAAAAASs/IHcxok5Gwvo/s1600-h/Tomota.jpg"><img id="BLOGGER_PHOTO_ID_5358497686472458178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 238px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/Sl01QVvxf8I/AAAAAAAAASs/IHcxok5Gwvo/s320/Tomota.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:verdana;"><strong>Food + Jewellery = Cute!!!</strong></span></div><br /><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;">I am totally obsessed with anything in Miniature size!</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Be it canapes, desserts, toiletries or any other variety of packaging, there is something so exciting about receiving a product at a tenth of its original size. I love the miniature toothpaste in hotel rooms, or the tiny bottles of sauce/ketchup you receive from hotel room service, and especially love the free samples in the letter box of deoderant and shampoo that is an exact scaled down version of it's supermarket parent. I think this stemmed from a childhood obsessed with childrens kitchen play sets of replica supermarket foods and ingredients!</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Most of the time I find I will buy a product purely for that reason alone....</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />So what does girl do when she stumbles upon two of her passions in life, food and jewellery, combined in a new and so damn cute way???</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />At the Glebe markets the other weekend, whilst lapping up the beautiful winters day on show, Craig, friends and I strolled amongst the endless rows of store holders showcasing their wares of items new and used.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />We stumbled upon this store holder who was selling the most precious little jewellery that was made up of miniature replica's of various food items.</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"><br />And although not made in Australia, they are so cute and </span><span style="font-family:Verdana;color:#666666;">I just had to mention them on here! If only I had a little daughter to purchase them for....</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;">You can find more of these designs <a href="http://www.meow-box.co.uk/collections/miniature-food-jewellery"><span style="color:#ff6666;"><strong>Here</strong></span></a>.</span></div><br /><div align="justify"><br /></div><span style="color:#666666;"><img id="BLOGGER_PHOTO_ID_5358492668681987842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 242px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cFYlDhWZLMA/Sl0wsRBTJwI/AAAAAAAAASk/hN_DsfXwTRI/s320/Necklaces.jpg" border="0" /><span style="font-family:verdana;"></span></span></div><div align="justify"><span style="color:#666666;"><span style="font-family:verdana;"></span></span></div><div align="justify"><span style="color:#666666;"><span style="font-family:verdana;"><br />So anyway, in my continued search for inspiration and in keeping with today's miniature theme, I came across a lady's blog who, along with her husband, were inspired to take up a challenge by Martha Stewart and create a tiny version of take-away food. I think the results are self explanatory on how successful they were, and how much effort they went to in recreating what you see below. Check it out </span></span><a href="http://www.craftster.org/forum/index.php?topic=111577.0"><span style="font-family:verdana;color:#ff6666;"><strong>here</strong></span></a><span style="font-family:verdana;color:#666666;">.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />It gets my mind ticking.....</span><br /></div><br /><a href="http://www.craftster.org/forum/index.php?topic=111577.msg1064729#msg1064729"><img id="BLOGGER_PHOTO_ID_5358501674437093234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 241px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/Sl044eEop3I/AAAAAAAAAS0/0KoBlNaSXV4/s320/burger.jpg" border="0" /></a>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com3tag:blogger.com,1999:blog-57580147964403874.post-67801697944860698562009-07-13T23:16:00.000-07:002009-07-16T23:07:31.967-07:00Beef Wellington<a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/SlwjVoLEm1I/AAAAAAAAASc/TnopMIzE-3s/s1600-h/Beef+Wellington.jpg"><img id="BLOGGER_PHOTO_ID_5358196511132130130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 246px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SlwjVoLEm1I/AAAAAAAAASc/TnopMIzE-3s/s320/Beef+Wellington.jpg" border="0" /></a><br /><br /><div><span style="font-family:verdana;color:#333333;"><strong>Beef Wellington</strong></span><br /><div><div><div align="justify"><strong><span style="font-family:Verdana;color:#333333;"></span></strong></div><br /><div align="justify"><span style="font-family:verdana;color:#333333;">Ingredients</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">400g button mushrooms, roughly chopped finely</span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Sea salt and freshly ground black pepper </span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Olive oil</span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">750g piece of prime beef fillet </span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">1-2 tbsp wholegrain/hot English mustard </span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">6-8 slices of Prosciutto </span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />1-2 sheets of puff pastry </span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Flour, to dust </span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">1 egg yolk, beaten</span></div><span style="font-family:verdana;color:#666666;"><div align="justify"><br />Cut the mushrooms into small pieces, (Alternatively you can use a food processor and pulse until you have a rough paste. </div><div align="justify"><br />Place mushrooms into a pan, season with salt and pepper, and cook over a high heat for about 10 mins or until the mushrooms have reduced by about half in size, then spread out on a plate to cool. </div><div align="justify"><br />Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it and seal in the juices). </div><div align="justify"><br />Remove the beef from the pan and leave to cool, then brush all over with the mustard. </div><div align="justify"><br />Lay a sheet of cling film on a work surface and arrange the proscuitto slices on it, in slightly overlapping rows. </div><div align="justify"><br />With the back of a fork, spread the mushroom mixture over the ham, then place the seared beef fillet in the middle. </div><div align="justify"><br />Keeping a tight hold of the cling film from the edge, neatly roll the proscuitto and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure. </div><div align="justify"><br />Chill for 15-20 mins. This will allow the beef to set and keep its shape. </div><div align="justify"><br />Place the puff pastry on a floured surface. </div><div align="justify"><br />Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. </div><br /><div align="justify">Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. </div><div align="justify"></div><br /><div align="justify">Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest. </div><div align="justify"><br />Heat the oven to 200ºC/400ºF/gas 6. </div><div align="justify"><br />Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.<br />Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. </div><div align="justify"><br />Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the centre when you serve it.</div><br /><div align="justify"></div><a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/SmAUr8lLmAI/AAAAAAAAAVo/jCr57iDnLVw/s400/Beef+Well.jpg"><img id="BLOGGER_PHOTO_ID_5359306301799897090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 313px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SmAUr8lLmAI/AAAAAAAAAVo/jCr57iDnLVw/s400/Beef+Well.jpg" border="0" /></a></span></div></div></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com4tag:blogger.com,1999:blog-57580147964403874.post-37001852158524475362009-07-12T21:23:00.000-07:002009-07-12T21:52:39.168-07:00Modern Prawn Cocktail<a href="http://2.bp.blogspot.com/_cFYlDhWZLMA/Slq9XSbQkuI/AAAAAAAAAQs/382-m0HzEL0/s1600-h/prawns+2.jpg"><img id="BLOGGER_PHOTO_ID_5357802914491437794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 234px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/Slq9XSbQkuI/AAAAAAAAAQs/382-m0HzEL0/s320/prawns+2.jpg" border="0" /></a><br /><div align="justify"><a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/Slq6coCiLGI/AAAAAAAAAQk/lJJaxT4GfP8/s1600-h/prawns+copy2.jpg"><span style="font-family:verdana;color:#666666;"></span></a><span style="font-family:verdana;color:#333333;"><strong>Modern Prawn Cocktail</strong></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#333333;"><em>The legendary, if somewhat outdated, prawn cocktail generally consisted of shredded iceberg lettuce, cocktail sauce and avocado on the side and could typically be found at any cockatil party in the 1970's. Since it's humble beginnings the Prawn Cocktail is still a favourite and the recipe below is a fresh and tasty spin on a tried and true winner. Perfect for an entree as we did at our dinner party on Saturday night, or as a easy summer lunch!</em></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#333333;"><em><br />Ingredients</em></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">(serves 4)<br />16 cooked Prawns de-veined &amp; shelled, with tails on.<br />2 Avocados, cubed<br />5 Cherry tomatoes halved<br />1 tablespoon Lemon Juice<br />1 teaspoon Extra Virgin Olive Oil<br />2 teaspoons chopped Coriander<br />½ cup diced Spanish Onion<br />Salt<br />Pepper<br /><br /><span style="color:#333333;"><em>Basil oil</em></span><br />Handful of Basil leaves<br />Extra Virgin Olive Oil<br /><br /><span style="color:#333333;"><em>Chilli oil</em></span><br />½ Red Capsicum<br />Tabasco Sauce (to your desired heat tolerance!)<br />Extra Virgin Olive Oil<br /><br /><span style="color:#333333;">Basil oil</span><br />Hand chop a handful of basil leaves until fine. Place in a bowl and mix with olive oil until completely covered. Alternatively, place in blender with enough oil until it turns to a sauce consistency. Place in fridge to infuse.<br /><br /><span style="color:#333333;">Chilli oil<br /></span>Hand chop the capsicum until diced very small. Place capsicum in a bowl and mix in a teaspoon of Tabasco Sauce, then add olive oil until completely covered. Place in fridge to infuse. (this could also be done in a blender if desired).<br /><br /><span style="color:#333333;">Prawn/Avocado Stack</span><br />Place the halved tomatoes into the oven for 15mins on 200C. Take out and let cool.<br /><br />Dice the cooked tomatoes roughly, then loosely mix the avocado, tomato, lemon juice, coriander, olive oil and onion in a bowl being careful not to mash the avocado.<br /><br />Once well combined, place 3 tablspoons (more of less depending on how much avocado you want) into a biscuit cutter on the centre of a plate.<br /><br />Press it down gently into the mold with the back of a fork to provide a snug fit. Pull the mold away revealing a self-standing avocado stack.<br /><br />Arrange 4 prawns on top of the avocado stack.<br /><br />Place the basil and chilli oils around the avocado on the plate.<br /><br />Garnish with a sprig of coriander.<br /><br /></div></span><a href="http://4.bp.blogspot.com/_cFYlDhWZLMA/Slq6cNl_M0I/AAAAAAAAAQc/clWpkuJSmMk/s1600-h/prawns+copy.jpg"><span style="font-family:verdana;color:#666666;"><img id="BLOGGER_PHOTO_ID_5357799700558721858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 197px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cFYlDhWZLMA/Slq6cNl_M0I/AAAAAAAAAQc/clWpkuJSmMk/s320/prawns+copy.jpg" border="0" /></span></a><span style="font-family:verdana;color:#666666;"> </span>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com3tag:blogger.com,1999:blog-57580147964403874.post-9619083718513797072009-07-12T18:29:00.001-07:002009-07-13T00:07:06.211-07:00Poached Pears with Dark Chocolate Sauce<a href="http://3.bp.blogspot.com/_cFYlDhWZLMA/SlqOIzwnbsI/AAAAAAAAAQU/PMsNZ81PaVA/s1600-h/pEARS2+copy.jpg"><span style="font-family:verdana;"><img id="BLOGGER_PHOTO_ID_5357750988694843074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 241px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cFYlDhWZLMA/SlqOIzwnbsI/AAAAAAAAAQU/PMsNZ81PaVA/s320/pEARS2+copy.jpg" border="0" /></span></a><span style="font-family:verdana;"><span style="color:#333333;"><strong></strong></span></span><br /><span style="font-family:verdana;"><span style="color:#333333;"><strong></strong></span></span><br /><span style="font-family:verdana;"><span style="color:#333333;"><strong>Poached Pears with Dark Chocolate Sauce</strong></span></span><br /><div align="justify"><span style="font-family:verdana;color:#333333;"></span></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em><br />Ingredients</em></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">4 William or Beurre Bosc pears</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">3/4 cup caster sugar</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Water to cover pears in saucepan</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 cinnamon sticks<br />1 teaspoon Brandy (or Brandy essence)</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">200g dark cooking chocolate</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">½ cup cream</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">40g butter</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">1 teaspoon ground cinnamon<br /><br />Peel the pears, leaving the stem intact. Place sugar, water and cinnamon stick in a saucepan. Stir over low heat until sugar dissolves.<br /><br />Add pears, cover with baking paper and slowly bring to the boil. Continue to boil for 5 – 7 minutes.</span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;">Remove from heat and set aside to cool.<br /></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Place chocolate, cream and butter in a heatproof bowl over simmering water. Stir until chocolate melts then stir through the ground cinnamon.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Serve one pear drizzled with chocolate and topped with cracked pepper if desired.</span></div><div><span style="font-family:verdana;"><br /><span style="color:#666666;"></span></span></div><span style="font-family:verdana;"><a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/SlqOIe6LrNI/AAAAAAAAAQM/4gHuhh3i-64/s320/pEARS.jpg"><img id="BLOGGER_PHOTO_ID_5357750983097822418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 126px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SlqOIe6LrNI/AAAAAAAAAQM/4gHuhh3i-64/s320/pEARS.jpg" border="0" /></a></span> <div></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com5tag:blogger.com,1999:blog-57580147964403874.post-68575882418570948052009-07-05T22:29:00.000-07:002009-07-13T00:02:54.926-07:00Orange and Rosemary Gremolata<div align="justify"><span style="color:#666666;"><img id="BLOGGER_PHOTO_ID_5355220289404345026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cFYlDhWZLMA/SlGQeuPpGsI/AAAAAAAAAP0/u5xnrrP2DzA/s320/Gremolata.jpg" border="0" /><br /></span><span style="font-family:verdana;color:#666666;"><strong><span style="color:#333333;">Orange and Rosemary Gremolata </span></strong></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><strong><span style="color:#333333;"></span></strong></span></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em>Ingredients</em></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">3 large garlic cloves, minced </span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 tablespoons minced fresh Italian parsley </span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 Sprigs fresh rosemary, finely chopped</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">1 tablespoon grated orange peel (with as lttle pith as possible)<br /></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><em><br />The key is to end up with all ingredients in more or less the same sized finely chopped pieces.</em></span></div><span style="font-family:verdana;color:#666666;"><div align="justify"><br />To do this: pick all the leaves off of the rosemary sprig and place them on the board. Chop them until very fine. Do the same with the parsley.</div><div align="justify"><br />Use a vegetable peeler to peel the zest off of the orange. Chop the zest until very fine pieces the same size as the rosemary &amp; parsley.</div><div align="justify"><br />Peel the garlic clove and dice it up to the same size as the rosemary and orange zest. </div><div align="justify"><br />Mix all finely chopped ingredients together in a bowl. </div><div align="justify"><br /><span style="color:#666666;">Sprinkle over the top of your pork or lamb dish after cooking to add a great tangy flavour, or toss some green beans through butter and add the gremolata mixture to coat the beans.</span> </div><div align="justify"></div><div align="justify"></div><div align="justify"></span></div><div align="justify"><span style="color:#666666;"><a href="http://2.bp.blogspot.com/_cFYlDhWZLMA/SlGQe1MToTI/AAAAAAAAAP8/ObF0CJtzPrg/s320/Gremolata"><img id="BLOGGER_PHOTO_ID_5355220291269402930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 243px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/SlGQe1MToTI/AAAAAAAAAP8/ObF0CJtzPrg/s320/Gremolata+copy.jpg" border="0" /></a></span></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-80431252430734231802009-07-05T17:40:00.000-07:002009-07-12T23:59:05.096-07:00Braised Beef Shin Ragu & Pappardelle<a href="http://2.bp.blogspot.com/_cFYlDhWZLMA/SlFToW2FGRI/AAAAAAAAAPk/508SAHubUKo/s1600-h/Beef+Ragu.jpg"><img id="BLOGGER_PHOTO_ID_5355153384712509714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/SlFToW2FGRI/AAAAAAAAAPk/508SAHubUKo/s320/Beef+Ragu.jpg" border="0" /></a> <span style="font-family:verdana;color:#333333;"><strong>Braised Beef Shin <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ragu</span> &amp; <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Pappardelle</span></strong></span><br /><strong><span style="font-family:Verdana;color:#ffff00;"></span></strong><br /><div align="justify"><span style="font-family:verdana;"><span style="color:#333333;"><em>I cooked this for last nights dinner and although there is a bit of preparation and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">the</span> cooking time is 2 hours, it is perfect for a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">lazy</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Sunday</span> night dinner. It tastes <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">absolutely</span> delicious, the meat is so tender and just falls apart as you fork it. It makes for a great and different variation on a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">spag</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">bol</span>! What's even better is that we still have leftovers of the meat for either a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">sandwich </span></em></span></span><span style="font-family:verdana;color:#333333;"><em>lunch today or for an easy dinner over idaho potatoes tonight! Try it - you won't be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">disappointed</span> :)</em></span></div><div align="justify"><em><span style="font-family:Verdana;color:#333333;"></span></em></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em></em></span></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em></em></span></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em></em></span></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em></em></span></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em></em></span></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em><br />PS. I used <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Pappardelle</span>, but any pasta to your liking can be used!</em></span></div><br /><span style="font-family:verdana;color:#333333;"><em>Ingredients</em></span><br /><div align="justify"><span style="font-family:verdana;color:#666666;">1 kilogram beef shin, off the bone, in large pieces</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Flour (seasoned with Salt and pepper)</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 tablespoons olive oil</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">3 red onions, sliced (may seem like a lot but these reduce &amp; <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">disintegrate</span> into the sauce) </span></div><div align="justify"><span style="font-family:verdana;color:#666666;">100 grams bacon, chopped</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">3 cloves garlic, crushed</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">1 tablespoon rosemary, finely chopped</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">4 anchovies, chopped (optional but you can’t taste them in the end)</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">½ cup balsamic vinegar</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 tablespoons tomato paste</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 cups beef stock<br />250 grams dried <span class="blsp-spelling-error" id="SPELLING_ERROR_12">pappardelle</span> pasta</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Parmesan to serve</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span><br /></div><div align="justify"><span style="font-family:verdana;color:#666666;">Preheat the oven to 160˚C</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Dust the beef with the seasoned flour, shaking off the excess.</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Using a large non-stick fry pan, heat the oil and brown the flour-coated meat on all sides. (You may have to do this in batches).<br /><br />Transfer to a plate until next needed.</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />To the fry pan, add the onions, bacon, garlic, rosemary and anchovies and cook until the onions are soft. </span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Add the balsamic vinegar and allow it to reduce. It may bubble up, and if this happens then scrape the base of the pan to release any sticky bits.</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Stir in the tomato paste and beef stock. </span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_13"><br />Transfer</span> the beef into a large oven-proof casserole dish that has been <span class="blsp-spelling-error" id="SPELLING_ERROR_14">pre-sprayed</span> with cooking oil. Add any juices from the plate too.</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Pour the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">ingredients</span> in the fry pan over the beef and season with sea salt and freshly ground pepper. </span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Cover with a piece of baking paper, then a tight fitting lid. Cook for 2 hours or until the meat is tender and falls apart when prodded with a fork. </span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Take out the chunks of meat and pull apart with a fork so you are left with shredded bits of meat. Stir back into the sauce. Cover with Lid to keep <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">warm</span> whilst you cook your pasta.</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br />Cook your pasta in salted water and drain well.</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;"><br />Divide the pasta between warm serving dishes and top with the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">ragu</span>. Sprinkle with grated <span class="blsp-spelling-error" id="SPELLING_ERROR_18">parmesan</span> to serve. </span></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;"><br /></div></span></span><img id="BLOGGER_PHOTO_ID_5355153388595324978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 306px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/SlFTolT0KDI/AAAAAAAAAPs/oAoYl2Iak5U/s320/Ragu.jpg" border="0" />Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com1tag:blogger.com,1999:blog-57580147964403874.post-58897825962192421192009-07-05T17:22:00.001-07:002009-07-05T21:31:37.801-07:00Lemon Freeze<div align="justify"><a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/SlFD2b-0MdI/AAAAAAAAAPc/wwqcMswZCtI/s1600-h/Lemon+Freeze+1.jpg"><img id="BLOGGER_PHOTO_ID_5355136034423452114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 256px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SlFD2b-0MdI/AAAAAAAAAPc/wwqcMswZCtI/s320/Lemon+Freeze+1.jpg" border="0" /></a><span style="font-family:verdana;color:#333333;"><strong>Lemon Freeze</strong></span></div><div align="justify"><strong><span style="font-family:Verdana;color:#333333;"></span></strong> </div><div align="justify"><strong><span style="font-family:Verdana;color:#333333;"></span></strong></div><div align="justify"><span style="font-family:Verdana;color:#333333;"><em><span style="color:#333333;">I'm sure mum originally found this recipe in some edition from the 1970's of Women's Weekly or Woman's Day. However <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">despite</span> it's origins or seemingly dated ingredients it still proves to be one of our family favourites, with just the right balance of salty, sweet crunch and light, smooth and delicious lemon filling. My nan used to rave about this dessert and whenever mum made one she would always have to make an extra for Nan too!</span> I have <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">resurrected</span> this old chestnut and it still lives up to my fond memories even in the noughties!</em></span></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em></em></span> </div><div align="justify"><span style="font-family:verdana;color:#333333;"><em><br /><br />Ingredients</em></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">4 cups cornflakes<br />2 tablespoons caster sugar<br />1/2 cup melted butter<br />2 eggs, separated<br />1 1/3 cups sweetened condensed milk<br />1/3 cup lemon juice<br />1/2 teaspoon lemon zest, grated<br />3 tablespoons caster sugar </span><span style="font-family:verdana;color:#666666;"><br /><br />Place the cornflakes in a plastic bag and roll over them with a rolling pin, until they turn into crumbs.</span></div><span style="font-family:verdana;color:#666666;"><div align="justify"><br />Combine corn flake crumbs, 2 Tbsp sugar and melted butter in a bowl, mixing well until combined.</div><div align="justify"><br />Line a loaf pan with cling wrap pressed well into each edge. (This will allow you to easily remove the Lemon Freeze from the pan when serving).</div><div align="justify"><br />Using half the crumb mixture (2 Cups), press with a fork into the base on the pan to make a solid and level base for the soft lemon filling.</div><div align="justify"><br />Reserve the remaining crumb mixture for the topping.</div><div align="justify"><br />Beat egg yolks until thick. Combine with condensed milk. Add lemon juice and lemon peel. Stir until thickened.</div><div align="justify"><br />Beat egg whites until just stiff, then gradually add 3 Tbsp sugar to egg whites.<br />Fold gently into lemon mixture. </div><div align="justify"><br />Pour mixture into your prepared pie pan on top of crumb mixture. </div><div align="justify"><br />Layer the reserved crumbs on top of the lemon filling then freeze until firm.<br /></div><div align="justify">Remove from freezer 10- 15 minutes before serving. </span></div><br /><br /><a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/SlFD2LfJsPI/AAAAAAAAAPU/uDpx658TEtY/s1600-h/Cornflakes.jpg"><img id="BLOGGER_PHOTO_ID_5355136029995675890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 276px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SlFD2LfJsPI/AAAAAAAAAPU/uDpx658TEtY/s320/Cornflakes.jpg" border="0" /></a>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com1tag:blogger.com,1999:blog-57580147964403874.post-61524480925732876772009-07-05T15:57:00.000-07:002009-07-07T19:58:51.727-07:00Good Food and Wine Show, Sydney<span style="font-family:Verdana;color:#666666;"></span><a href="http://4.bp.blogspot.com/_cFYlDhWZLMA/SlQCg2jOnUI/AAAAAAAAAQE/MScTZHW0TkU/s1600-h/gfws+copy.jpg"><img id="BLOGGER_PHOTO_ID_5355908620272704834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 245px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cFYlDhWZLMA/SlQCg2jOnUI/AAAAAAAAAQE/MScTZHW0TkU/s320/gfws+copy.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:verdana;color:#333333;"><strong>Good Food and Wine Show, Sydney </strong></span></div><div align="justify"><span style="font-family:Verdana;color:#333333;">Thursday 2 - Sunday 5 July 2009</span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">On the weekend just passed, Craig, myself and friends headed to the Sydney Good Food and Wine show at Darling Harbour. It was the event de-jour on Friday, Saturday or Sunday for anyone with a love of all things gastronomical. With hundreds of exhibitors promoting over a thousand products from the humble cracker to gourmet confectionary and boutique beers to top shelf liquor, the show had something for everyone. </span></div><span style="font-family:verdana;color:#666666;"><br /><div align="justify">There were plenty of taste testing products to be devoured and also the chance to buy them at a bargain price and for an extra $20 you had the option to purchase tickets to see a live demonstration by Gordon Ramsay in the celebrity theatre. </div><br /><div align="justify">As Craig and I had already been to its Melbourne counterpart the month earlier we kind of knew what we were getting ourselves in for, however upon arrival at the Sydney Convention &amp; Exhibition Centre we were not prepared for the crowds that confronted us. Granted it was Saturday and probably the busiest day of the show, we didn’t let it deter us and carried on ahead to see what goodies were on offer. </div><div align="justify"><br />When we first arrived and entered the show, we shuffled our way a few metres then came to a stand still where the crowd of people became denser and denser. As I am not the tallest person in the world, I stood on my tip-toes and in the distance I could see Gary Mehigan on stage presenting some of his recipes to a crowd of eager onlookers. Realising we would not get any closer we took advantage of the situation and began wandering the aisles of stalls tasting and taking in all that was on offer. </div><div align="justify"><br />A handful of local chefs such as Toby Puttock (Fifteen), Matt Moran (Aria), Gary Mehigan, George Colambaris (MasterChef) and Ben O’Donoghue from ‘Surfing The Menu’ also delighted patrons by presenting live demonstrations throughout the course of the show and at the Lindemans Early Harvest Restaurant you were able to purchase a meal created by these chefs with accompanying wine for a modest price, which we didn’t do as we were more interested in the wine tasting! </div><div align="justify"><br />Dozens of Australian winemakers (think: Cedar Creek, McGuigans, McWilliams, Brown Brothers and De Bortoli) were represented, promoting top quality Aussie wines and offering free samples to all and sundry. And with all that all that drinking it certainly builds up quite an appetite and you find yourself in the perfect surroundings to fill those cravings. </div><div align="justify"></div><br /><div align="justify">The unique aromas of handmade pastries and chocolates, smelly cheeses and exotic spice blends, oriental and Italian delicacies and all added to the heady atmosphere that fuelled our apetite. </div><div align="justify"><br />Poultry, Game and Farm providores all had their fine produce on offer, and there were producers of organic food, tea, coffee and chocolate as well as suppliers of cutlery and table linen. </div><div align="justify"><br />All in all it was ultimate place to indulge your senses. And the four of us came a way with a satisfying belly full of gourmet morsels and a few bags full of inspiring produce and wares to recreate and attempt all that we had seen and learnt throughout such a wonderful day. </div><div align="justify"></span></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-75555528877267508052009-06-29T22:02:00.000-07:002009-06-29T22:18:48.142-07:00Mushroom, White Wine and Basil Sauce<a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/Skmf7M891ZI/AAAAAAAAAPM/R81bJU-RBbw/s1600-h/Sauc.jpg"><img id="BLOGGER_PHOTO_ID_5352985471544579474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 243px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/Skmf7M891ZI/AAAAAAAAAPM/R81bJU-RBbw/s320/Sauc.jpg" border="0" /></a><br /><div><div><div><div align="justify"><span style="font-family:verdana;color:#333333;"><strong>Mushroom, White Wine and Basil Sauce</strong></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><em>This creation came when we were just about to cook our gnocchi. It is so simple and quick and it's also very tasty which helps! </em></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><em></em></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;"><em>This sauce would suit any pasta dish and some suggestions for variations include: </em></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><em>- Add Chilli for bite.</em></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><em>- Omit Oil for butter and add cream at the end for a creamy version.</em></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><em>-If you can'only find dried porcini mushrooms - prepare them by placing in a bowl and pouring t enough boiling water to cover for 20 minutes or until they've expanded. Drain them, then chop them.</em></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><span style="color:#333333;">Ingredients<br /></span>2 tablespoons olive oil<br />1 teaspoon of butter<br />350gram white button or swiss brown mushrooms, sliced<br />150grams fresh porcini mushrooms, sliced<br />2 teaspoons garlic, chopped finely<br />1 cup white wine, dry<br />1 chicken stock cube<br />1/4 cup fresh basil leaves, thinly sliced<br />1 pinch ground pepper<br />Flat leaf parsley, chopped<br />Prosciutto, fried to serve</span></div><span style="font-family:verdana;color:#666666;"><br /><div align="justify">In a large fry pan over high heat, heat oil until hot, then add butter stirring into oil until it melts. </div><div align="justify"><br />Add white/swiss and porcini mushrooms and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes. </div><div align="justify"> </div><div align="justify">Crush stock cube over mushrooms then add wine; cook, stirring occasionally, until wine is slightly reduced and the stock cube dissolves, about 4 minutes.</div><div align="justify"><br />Add basil, and pepper and bring to a boil, stirring constantly until well combined. About 1 minute.</div><div align="justify"><br />Grab your gnocchi or pasta and stir through sauce until well coated.</div><div align="justify"><br />Serve with fresh parsley sprinkled on top and some crispy prosciutto for added texture.<br /><br /><img id="BLOGGER_PHOTO_ID_5352984541201623970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 160px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/SkmfFDJ666I/AAAAAAAAAO0/niTjwh5e36Y/s320/Saucey.jpg" border="0" /></span></div></div></div></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com1tag:blogger.com,1999:blog-57580147964403874.post-89777484892268175282009-06-29T18:56:00.000-07:002009-06-29T19:04:24.783-07:00Salmon Patties<a href="http://2.bp.blogspot.com/_cFYlDhWZLMA/SklxwztnM0I/AAAAAAAAAOk/vegmhieBEPo/s1600-h/Salmon+Patties.jpg"><img id="BLOGGER_PHOTO_ID_5352934715435725634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 272px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/SklxwztnM0I/AAAAAAAAAOk/vegmhieBEPo/s320/Salmon+Patties.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:verdana;color:#666666;"><strong>Salmon Patties</strong></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><em>Salmon patties are an old childhood favourite and Craig and I recently revisited them, the weekend just gone. They are great for a light Sunday dinner and are just as delicious the next day also on a sandwich! I like mine very oniony so if onion if not your thing – then you can easily omit the onion or shallots or both!<br /><br />As with all recipes there are variations so here are a few ideas:<br />- make smaller sized ones as finger food at your next party<br />- leave out the breadcrumbs for gluten free meal<br />-use herb and garlic breadcrumbs, or for other varieties look under breadcrumbs in this blog for suggestions!<br /></em><br /><span style="color:#333333;">INGREDIENTS</span><br />500g potatoes, peeled,<br />30g butter/margarine¼ cup (60ml) milk<br />Salt &amp; Pepper to taste1 Celery Stalk – diced finely<br />2 Shallots – sliced finely<br />1 medium onion, peeled and finely chopped<br />½ handful of flat leaf parsley – finely chopped (optional)<br />415g can red salmon, drained, with bones and skin removed </span></div><div align="justify"><span style="font-family:verdana;color:#666666;">¼ cup (20g) grated parmesan (optional)</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 eggs<br />¼ cup (35g) plain flour</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">¾ cup (50g) dry breadcrumbs</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 tablespoons olive oil</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">salad, chips</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">lemon wedges, to serve<br /><br />Cook potatoes in a saucepan of boiling water until tender., Remove from heat. Drain off water and mash lightly with a fork or potato ricer if you have one.<br /><br />Add butter and milk, and salt &amp; pepper to taste beating until very smooth. Set mashed potato aside to cool completely.Flake salmon into a medium mixing bowl. Add mashed potato, 1 egg (lightly beaten), celery, shallots, onion and parsley. Season to taste and mix well to combine.<br /><br />Divide salmon mixture into patties (a bit bigger than the size of a golf ball).<br /><br />In 3 separate containers, have the plain flour, the second egg (lightly beaten with fork) and the breadcrumbs ready.<br />Dust with flour, brush with beaten egg and coat with breadcrumbs<br /><br />Place the crumbed patties on a plate, cover with cling wrap and refrigerate for at least 1 hour.<br /><br />When ready to cook, heat oil in a large non-stick frying pan on medium heat. Cook patties for 3-5 minutes each side, until golden.<br /><br />Drain excess oil on kitchen paper, drizzle with a squeeze of lemon and serve hot with salad and hot chips.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></div></span><img id="BLOGGER_PHOTO_ID_5352934722194669522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 243px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cFYlDhWZLMA/SklxxM5Ef9I/AAAAAAAAAOs/gRewiGUFeso/s320/Salmon+copy.jpg" border="0" />Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-29772595073022277632009-06-28T23:52:00.001-07:002009-06-29T19:05:32.054-07:00Breadcrumbs<a href="http://4.bp.blogspot.com/_cFYlDhWZLMA/SkhlzIC56MI/AAAAAAAAAOU/II2eu5D5n_Y/s1600-h/Breadcrumbs.jpg"><img id="BLOGGER_PHOTO_ID_5352640086137235650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 259px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cFYlDhWZLMA/SkhlzIC56MI/AAAAAAAAAOU/II2eu5D5n_Y/s320/Breadcrumbs.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:verdana;color:#333333;"><strong>Breadcrumbs</strong></span></div><div align="justify"><strong><span style="font-family:Verdana;color:#333333;"></span></strong></div><div align="justify"><strong><span style="font-family:Verdana;color:#333333;"></span></strong></div><div align="justify"><span style="font-family:verdana;color:#666666;"><em>This may seem like a no-<span class="blsp-spelling-error" id="SPELLING_ERROR_0">brainer</span> but last night I made some breadcrumbs from scratch as I was halfway through making our dinner when I realised that I was out of them and needed them to coat the Salmon Patties I was preparing.</em></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><br /><em>And they <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">couldn't</span> be simpler!</em></span></div><span style="font-family:verdana;color:#666666;"><div align="justify"><br /><em>As we had no sandwich bread in the house, I ended up using the left over <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bruschetta</span> bread from our Saturday night get-together, and they turned out perfect. In fact any type of bread (white, wheat, sourdough, rye, etc.) can be used. </em></div><div align="justify"><br /><em>I kept the crusts on but you can remove them if you want to.<br />For this recipe to work, the bread in question needs to be completely dry and crusty, otherwise it will not blend and crumb properly.</em></div><div align="justify"><br /><span style="color:#333333;"><em>Ingredients</em></span><br />Bread of your choosing (not stale bread as this = stale breadcrumbs)<br />(For added flavour see below under ‘Tips’)<br /><br />If your bread is too fresh/soft, just bake fresh bread slices in a single layer in the oven on a low-medium temperature (150-180°C) for approximately 15 to 20 minutes.<br /><br />At the halfway mark, turn each slice over so they dry evenly. Each slice should be crunchy and hard on both sides. Be careful not to burn them.<br />Remove from oven and let cool. </div><div align="justify"><br />Tear dried bread in half and place in your food processor.<br /><br />Pulse the processor until you reach the desired coarseness.<br /><br />You will end up with come larger pieces and some finer ones, so what I did to make the mixture more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">consistent</span> was to sieve it through a colander to trap all <span style="font-family:verdana;">the bigger bits, which I then discarded.</span></div><div align="justify"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#333333;"><em>TIPS</em></span></div><ul><li><div align="justify"><span style="font-family:verdana;color:#666666;">Instead of breadcrumbs, you can use other dried ingredients, such as rolled oats, cornflake crumbs, polenta (cornmeal) or cooked couscous.</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">Add finely grated cheese, such as parmesan or cheddar to the breadcrumbs. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">Add dried herbs, such as parsley, rosemary, basil, thyme, oregano, sage and dill, to the breadcrumb mixture. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">Rub the meat in pesto before rubbing in the breadcrumbs.</span></div></li></ul><br /><img id="BLOGGER_PHOTO_ID_5352640087603452018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 242px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SkhlzNgemHI/AAAAAAAAAOc/8uP9h886yGk/s320/Breadcrumbs+copy.jpg" border="0" />Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-85754955717908961192009-06-24T21:11:00.000-07:002009-07-14T18:05:00.963-07:00Potato Gnocchi<div align="justify"><a href="http://3.bp.blogspot.com/_cFYlDhWZLMA/SkMEeCHB2VI/AAAAAAAAANA/FKotIno8X7Q/s1600-h/gnocccchi.jpg"><img id="BLOGGER_PHOTO_ID_5351125696255220050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cFYlDhWZLMA/SkMEeCHB2VI/AAAAAAAAANA/FKotIno8X7Q/s320/gnocccchi.jpg" border="0" /></a><em><span style="font-family:verdana;"><span style="color:#333333;"> Ever since he saw it being done on Masterchef, Craig has been at me to make this recipe. I hunted down a Potato ricer on my travels in my lunch break the other day and so we set about making some homemade gnocchi from scratch. I have to admit that I am not the biggest fan of Gnocchi. I find it quite filling and gluggy and can never seem to get through a whole bowl full. Admittedly, I have only used the supermarket packet ones and maybe that is where I was going wrong, because this recipe produced very light little gnocchi's, a pure delight to eat! (Though I would still recommend small serves :)</span></span></em></div><br /><br /><span style="font-family:verdana;color:#333333;"><strong>Potato Gnocchi </strong></span><span style="font-family:verdana;color:#666666;"></span><br /><div align="justify"><br /></div><div align="justify"><span style="color:#666666;"><span style="font-family:verdana;"><span style="color:#333333;">Ingredients</span><br /></span><span style="font-family:verdana;color:#666666;">750g desiree potatoes, unpeeled (very important to use this variety of potato)<br />1 1/3 cups (200g) plain flour, plus a little extra </span></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Salt to taste</span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;">(serves 4)</span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;">Place the potatoes in a saucepan and cover with cold water then bring to the boil over high heat. Cook for 20-25 minutes or until just tender when tested with a skewer (don't test too much as potatoes will become waterlogged). </span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;">Drain the potatoes well and set aside until just cool enough to handle. While still hot, peel by hand and discard skins. The potato skins should have started to crack which will make this easier. (I used a vegetable peeler to remove stubborn bits of skin as it is very important to remove ALL skin so it doesn't end up in the silky gnocchi bites).</span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;">Using a potato ricer (think of a large garlic crusher) or mouli, press each potato into a bowl. The outcome should resemble grated cheese. Season to taste with salt. Cool slightly, but not completely. </span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;">Add flour to the warm potatoes then use your hands to knead briefly until a soft dough forms. </span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Note: If mixture is still sticky, add a little more flour (the amount of flour added is very important!)</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Too much flour = heavy, tough gnocchi </span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Too little flour = dough falling apart during cooking </span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Place gnocchi dough on to a lightly floured surface. </span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;">Cut dough into 4 equal-sized pieces. Using your hands, gently roll each piece out to form a log about 2cm wide. Using a lightly floured knife, cut each log into 1.5cm-long pieces. </span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;">Roll each ball of gnocchi over the prongs of a lightly-floured fork, pressing gently with your index finger or thumb underneath as you go, to form a dent in the back of each one and fork marks on the other side (this creates a textured surface, helping sauces to cling to cooked gnocchi). </span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;">Bring a large saucepan of salted water to the boil. Add 1/4 of the gnocchi. As they cook, gnocchi will rise to the surface of the water. Continue cooking gnocchi at the surface for about 10 seconds then remove with a large slotted spoon and drain well. Repeat with remaining gnocchi. </span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Toss gnocchi through your favourite sauce and serve immediately. </span></div><div align="justify"><br /></div><img id="BLOGGER_PHOTO_ID_5351125690300926610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 276px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cFYlDhWZLMA/SkMEdr7aipI/AAAAAAAAAM4/bb0hmJ2sArM/s320/Gnocchi.jpg" border="0" />Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com1tag:blogger.com,1999:blog-57580147964403874.post-73175198206564665012009-06-23T22:32:00.001-07:002009-06-24T23:49:15.898-07:00Prawn Saganaki<a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/SkG6-ZpolaI/AAAAAAAAAMw/krrQGmXIDoQ/s1600-h/sAGA+copy.jpg"><img id="BLOGGER_PHOTO_ID_5350763413493028258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SkG6-ZpolaI/AAAAAAAAAMw/krrQGmXIDoQ/s320/sAGA+copy.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:verdana;"><strong><span style="color:#333333;">Prawn Saganaki </span></strong></span></div><div align="justify"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;"><em>This is a Greek originated dish that is both delicious and healthy and packed with flavour. I find that the many recipes out on the internet vary greatly on their authenticity and ingredients which make’s this dish easily adaptable to any level cook as you can choose to be as complicated with the techniques/ingredients or as easy as you like.<br /><br />I have tried variations on both extremes and some in the middle and I have finally created my own version that seems to work everytime.</em><br /><br /><em><strong>Ingredients</strong></em> </span></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;"><br />12 - 16 green king prawns</span></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;">2 cloves garlic, peeled, diced<br />1 long red chilli, thinly sliced</span></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;">1/4 cup chopped basil leaves </span></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;">Extra virgin olive oil</span></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;">Sea salt<br />Cracked Pepper</span></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;">10 small-medium red vine tomatoes<br />15 small grape or roma tomatoes<br />Parmesan (shaved) or Fetta (Crumbled) –for serving</span></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;">Lemon Juice - to taste</span></span></div><div align="justify"><span style="font-family:verdana;"><span style="color:#666666;">1/4 cup chopped flat leaf parsley leaves<br /><br />Preheat oven 250°C (fan-forced). </span></span></div><span style="font-family:verdana;"><span style="color:#666666;"><div align="justify"></div><div align="justify"><em>(Note: You can do this step now or whilst the prawns are marinating).</em>Place the 10 small-medium red vine tomatoes on an oven tray and sprinkle with sea salt and a drizzle of extra virgin olive oil. </div><div align="justify"></div><br /><div align="justify">Place in heated oven for approx. 10 – 20mins until they begin to soften and blister. Remove from oven and set aside to cool on bench. </div><div align="justify"><br />Begin preparing the prawns by cutting off the heads with a sharp knife. On the underside of the prawn (where legs are) use kitchen scissors to cut along from where head was removed to the beginning of the tail, then use a sharp knife along the same line you just used the scissors on, to further butterfly the prawns open. Leave prawn meat and shell intact. </div><div align="justify"></div><br /><div align="justify">Remove the digestive tract and wipe clean with paper towel. Place cut-side up onto a plate. </div><div align="justify"><br />Press garlic and chilli over the prawn meat, drizzle with olive oil, a squeeze of lemon and season with a pinch of sea salt. Cover and marinate in the fridge for up to 1 hour. </div><div align="justify"><br />Heat an oven-proof frying pan over high heat until hot. Add enough oil to cover the base then add prawns flesh side down. </div><div align="justify"></div><div align="justify"></div><div align="justify">Add the basil and cook for 2 minutes, gently pressing flat with a spatula until golden. Turn over and cook few more minutes. </div><div align="justify"></div><br /><div align="justify">Scatter both the fresh and the pre cooked tomatoes over the pan, season with salt and transfer to the oven. </div><div align="justify"></div><br /><div align="justify">Cook for 3 minutes until tomatoes just blistered. </div><div align="justify"></div><br /><div align="justify">Remove from the oven, crumble over the parmesan/feta, scatter over the parsley, drizzle with olive oil and a little lemon juice and sprinkle with salt and cracked pepper. Serve in the pan.</div><br /><div align="justify"></div><br /><div align="justify"></span></div><img id="BLOGGER_PHOTO_ID_5350763407430367650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 276px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cFYlDhWZLMA/SkG6-DELuaI/AAAAAAAAAMo/Yx7WfNBpoTk/s320/sAGANAKI.jpg" border="0" /></span>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-56658297516703667002009-06-17T19:16:00.000-07:002009-07-05T21:51:48.152-07:00You know you're addicted to MasterChef when....<ol><li><div align="justify"><span style="font-family:verdana;color:#666666;">You steal one of those luminous orange, plastic traffic cones from a roadworks site, so that you can practice making <span class="blsp-spelling-error" id="SPELLING_ERROR_0">croquembouche</span>. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">As fishermen get distracted, you gobble some of their bait. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You awaken sweaty shouting "I can't be responsible for taking away someone <span class="blsp-spelling-error" id="SPELLING_ERROR_1">elses</span> dreams"</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You sell the Commodore and buy a red scooter......because...well just because </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">Your colleague returns to the office after a lunch break and you greet them by running and leaping onto then and wrap your legs around them squealing. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You've taken to wearing colourful cravats when you eat, and you find that you carefully roll each mouthful around in your mouth (and roll your eyes along with it) </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">It's knock off time and you burst into tears saying "It's not my time to go"</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">When it’s your husbands turn to cook, you sit in the kitchen and take notes</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You now are compelled to do every vegetable three different ways on the one dish. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You prepare 3 meals every night...cover them in black cloths........sit the family down on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">bar stools</span> and make them guess which one is tonight’s dinner </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You install a surveillance camera to keep an eye on the beef! </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">The supermarket bans you for trying to shop in 2 minutes. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You have a crazed urge to stand on a ladder above whoever is cooking in the kitchen and yell down encouragement and helpful suggestions.</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">The kids want fish and chips for tea, so you ring around boat hire companies </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">When the kids hold up score cards on the dinner you have just made</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You have painstakingly trimmed all the hedges in your garden into the shape of the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">MasterChef</span> logo </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">Your girlfriend says she wants to play 'hide the beef' &amp; the 1st thing you think of is Tom </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">When you cut one of your trees down do bring in the trunk base to serve your cupcakes that you have just sat on</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">When you place an order at a restaurant and you find yourself yelling out to the chefs - "Cook as if your life depends on it - Yeah!!!"Make me proud - Yeah!!!" </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You can't talk about food without throwing the word '<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">caramellisation</span>' in there somewhere. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You refer to any sort of burning, browning, as "caramelising" </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You tell your boyfriend you'll meet him in the Pantry and he'd better Make It Happen. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You rearrange your pantry ever week then cant find what you need as it is in a new spot.</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You wrap a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">bandaid</span> around every finger, just so you have 'the look'. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">Before <span class="blsp-spelling-error" id="SPELLING_ERROR_6">MasterChef</span>, you had no idea what a silk cravat was. </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You start rocking back &amp; forth on your feet when you talk to people and go higher when you want to make a point </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You finally know what 'reduction' means and keep using it in every sentence, even when it doesn't make sense such as…..Oh that coffee would be with be nice with milk reduction</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You are going to have baked beans and you think 'how can i take this to another level' </span></div></li><li><div align="justify"><span style="font-family:verdana;color:#666666;">You make cupcakes for the local school fete......and crumble them all into a pile</span></div></li></ol><p><span style="font-family:verdana;"></span></p>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-79365361176580538022009-06-16T23:16:00.000-07:002009-07-14T17:47:07.567-07:00Matt Moran - Warm Pear Tart<div align="justify"><a href="http://3.bp.blogspot.com/_cFYlDhWZLMA/SjiQwaeD11I/AAAAAAAAAMg/onJDwZ90_Z8/s1600-h/tart.jpg"><img id="BLOGGER_PHOTO_ID_5348183718915987282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 210px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cFYlDhWZLMA/SjiQwaeD11I/AAAAAAAAAMg/onJDwZ90_Z8/s320/tart.jpg" border="0" /></a><span style="color:#666666;"><span style="font-family:verdana;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">OK</span>, so anyone who watched <span class="blsp-spelling-error" id="SPELLING_ERROR_1">MasterChef</span> last night would still probably be drooling from the challenge he put to Justine to make his Aria Restaurant dessert of Warm Pear tart. </span><br /></span><div align="justify"><span style="font-family:verdana;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">It had Craig and I salivating at the bit and looked <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">absolutely</span> divine! Now Justine did an amazing job (she is such a cool customer under the hammer) scoring a very respectable 24 out of 30 against a multi time winning multiple chef's hat winner! </span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:Verdana;color:#666666;">Had a look on the MC website this <span class="blsp-spelling-error" id="SPELLING_ERROR_3">arvo</span> and to my shock found the actual recipe that Justine followed...thought maybe he'd rope you into buying his latest book to obtain it ;)</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">I know I won't be able to match the quality and skill shown last night but I'm always up for a challenge and it sure does look like fun!</span></div><div align="justify"><span style="font-family:Verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:Verdana;color:#666666;">maybe the trick is in perfecting each <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">separate</span> process before <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">combining</span> them all together.....am I biting off more than I can chew......NEVER! well <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">OK</span>, maybe...</span></div><div align="justify"><span style="color:#666666;"></span></div><br /><div align="justify"><a href="http://www.masterchef.com.au/media/MATT_MORAN_WARM_PEAR_TART.pdf"><span style="font-family:verdana;color:#999999;">http://www.masterchef.com.au/media/MATT_MORAN_WARM_PEAR_TART.pdf</span></a></div><div align="justify"></div><div align="justify"></div></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-43262804680910568082009-06-15T23:58:00.001-07:002009-07-14T17:53:31.447-07:00Lost, but FOUND!!!<span style="font-family:verdana;color:#666666;">Yay! I finally found my Lemon Tart recipe and have posted it under desserts! phew.....</span>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-1540275438692568332009-06-11T23:48:00.000-07:002009-07-14T17:48:07.999-07:00Chocolate Churros<div align="justify"><span style="font-family:verdana;color:#333333;"><strong>Chocolate Churros</strong></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">(pictures to come)</span></div><div align="justify"></div><div align="justify"><span style="font-family:verdana;color:#666666;">Makes about 20</span></div><div align="justify"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"><span style="color:#333333;"><em>Ingredients</em><br /></span>½ cup milk<br />½ cup water<br />90grams butter, chopped<br />1 cup plain flour, sifted<br />1 egg lightly beaten<br />50g dark block chocolate, grated<br />Vegetable oil for deep frying<br />½ cup caster sugar<br />1 teaspoon ground cinnamon<br /><br /><br />Combine milk, water and butter in a medium saucepan. Heat on low until butter melts then bring to the boil.</span></div><span style="font-family:verdana;color:#666666;"><div align="justify"><br />Add flour to pan all at once and beat vigorously with a wooden spoon until mixture comes away from the sides of the pan. Set aside to cool slightly.</div><div align="justify"><br />Add egg, beating until well combined. Beat in chocolate.</div><div align="justify"><br />Heat oil in a deep fryer or large saucepan on high until a little dough sizzles immediately when it is added. </div><div align="justify"></div><div align="justify">Spoon the dough into a piping bag fitted with a medium (1.5cm) star nozzle. Reduce heat to low.</div><div align="justify"><br />Carefully pipe the dough, in 3cm strips, into the oil in batches – do not overcrowd the pan. Deep-fry for 2-3 minutes, turning, until golden brown and cooked through - oil must not be too hot. Drain on paper towel.</div><div align="justify"><br />Combine the caster sugar and cinnamon in a bowl. Toss hot churros the sugar mixture.</div><div align="justify"><br />Serve with coffee or tea.</span></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-44740500690695317172009-06-11T23:31:00.000-07:002009-07-14T17:48:21.673-07:00On my to do list!<div align="justify"><a href="http://4.bp.blogspot.com/_cFYlDhWZLMA/SjH5qJUILJI/AAAAAAAAAMQ/0D0umCsQSzk/s1600-h/Churro.jpg"><img id="BLOGGER_PHOTO_ID_5346328735115652242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 241px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cFYlDhWZLMA/SjH5qJUILJI/AAAAAAAAAMQ/0D0umCsQSzk/s320/Churro.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:verdana;color:#666666;">So as you know we went to Melbourne on the weekend, and it (unintentionally) ended up revolving pretty much entirely around food. We had worked out that by lunchtime on Monday we had travelled the culinary globe and had eaten (not at the one time! ;) foods influenced from the USA, Vietnam, Spain, Malaysia, Italy, Thai, France, Germany and Australia to name a few!</span></div><br /><span style="font-family:verdana;color:#666666;">One of our favourite finds was when we went walking around Flinders Station and the Yarra. We found a little hole in the wall selling Churro's, which are apparently the original Spanish donut without a hole! Hot, Cold, Sweet Savoury - these proved to be delicious and hugely dangerous! A deep fried heart attack, though they claim to better for you (what? as opposed to normal deep fried donuts!!! lol) as they use 100% vegetable oil! </span><br /><br /><span style="font-family:verdana;color:#666666;">Any way after much debate - i settled on an original sweet one with icing sugar and white chocolate dipping sauce - soooo good even after they had turned cold! And Craig could not resist a Hot caramel filled one (he never can when it comes to anything with caramel! :) As you can see it looks delish, and it was!!!! </span><br /><br /><span style="font-family:verdana;color:#666666;">It's funny how something I had not thought about in years hits me twice in the space of about 3 days. Back in Sydney relaxing in the bath reading a magazine (a guilty pleasure) my mother recycled by handing on to me, what do I stumble upon??? ......but a recipe for - yes, you guessed it - a Churro! </span><br /><span style="font-family:verdana;color:#666666;"></span><br /><span style="font-family:verdana;color:#666666;">Although I have not yet tried this recipe, I feel that Craig will be itching to make some so I'm pretty sure it will be tested out this weekend. Any hoo - I'll post the recipe for your info and will post my success or failure on Monday!</span> </div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-20673362152735490222009-06-11T23:19:00.000-07:002009-06-11T23:31:06.555-07:00Spiced Meatballs with Tomato Sauce<a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/SjH1c9pOHqI/AAAAAAAAAMA/f9H0wJe5Lps/s1600-h/Meat.jpg"><img id="BLOGGER_PHOTO_ID_5346324110598086306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 309px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SjH1c9pOHqI/AAAAAAAAAMA/f9H0wJe5Lps/s400/Meat.jpg" border="0" /></a><br /><div><div align="justify"><span style="font-family:verdana;color:#000000;"><em>Nothing is more comforting that meatballs on a cold winters night! These are a good variation on the usual italian variety, and are great for people wanting to get their hands dirty! A hit with kids and adults alike - the herbs in these meatballs balance each other perfectly and when I cooked them last night, there were no leftovers in anyones bowl!</em></span></div><br /><div align="justify"><span style="font-family:verdana;color:#333333;"><strong>Spiced Meatballs with Tomato Sauce</strong></span></div><div align="justify"><br /><span style="font-family:verdana;color:#666666;"><em>Please note that if you do not have a tagine – a simple non-stick fry pan will do the trick, just don’t use a lid!</em></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#333333;"><em>Ingredients</em></span><br /></div><div align="justify"><span style="font-family:verdana;color:#333333;"><strong>for the meatballs</strong></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">5OOg minced beef (or lamb if preferred)</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">1 clove garlic, crushed</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">1 medium onion, finely chopped</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">1 teaspoon ground ginger</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 tablespoon Worcestershire sauce</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 tablespoon soy sauce</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">small handful fresh coriander, finely chopped (optional)</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">small handful fresh parsley, finely chopped</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">Oil for frying</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#333333;"><strong>for the tomato sauce</strong></span></div><div align="justify"><span style="font-family:verdana;color:#666666;">3 tablespoon olive oil</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">1 large onion, peeled and finely chopped</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 garlic cloves, finely chopped</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 x 400gram tin chopped tomatoes</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">1 teaspoon dried mixed Italian herbs</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">2 teaspoon caster sugar</span></div><div align="justify"><span style="font-family:verdana;color:#666666;">salt and freshly ground black pepper</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Place beef (or lamb), garlic, onion, ginger, Worcestershire sauce, soy sauce, coriander and parsley into a bowl and mix well with your hands.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Using your hands roll the mixture into balls just slightly smaller than a ping-pong ball.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Heat some oil in the tagine and fry the meatballs until golden brown all over the outside.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Turn the heat down and place lid on tagine. Cook for a further 10 minutes.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Meanwhile, make the sauce.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Heat the oil in a separate fry pan over a gentle heat and sauté the onions and garlic until soft but not brown.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Add the chopped tomatoes, the dried herbs and the sugar. Give everything a good stir and season with some salt and freshly ground black pepper.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Let the mixture bubble for 10 minutes until it becomes thick, and has a lovely sticky, rich red colour.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Pour the sauce over the meatballs and simmer gently over a low heat for 15 minutes.</span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Serve with Cous Cous, Plain Rice or your choice of Pasta and a sprinkle of grated parmesan.</span></div><div align="justify"><br /><span style="font-family:verdana;color:#333333;"><em>Note: Chilli can also be added to this dish for a spicier version!</em></span></div><div align="justify"><em><span style="font-family:Verdana;color:#333333;"></span></em> </div><div align="justify"> </div><div align="justify"><span style="font-family:verdana;color:#666666;"></span></div><div align="justify"><span style="font-family:verdana;color:#666666;"></div><img id="BLOGGER_PHOTO_ID_5346324108663883762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cFYlDhWZLMA/SjH1c2cEh_I/AAAAAAAAAMI/dlbAr8h5nh4/s400/Meatballs+2.jpg" border="0" /></span></div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0tag:blogger.com,1999:blog-57580147964403874.post-1800992746072203332009-06-11T22:59:00.000-07:002009-07-05T21:52:30.643-07:00Good Food and Wine Show - Melbourne<a href="http://1.bp.blogspot.com/_cFYlDhWZLMA/SjIATlHOz7I/AAAAAAAAAMY/iejau1NJnGI/s1600-h/gr.jpg"><img id="BLOGGER_PHOTO_ID_5346336044022157234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 276px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cFYlDhWZLMA/SjIATlHOz7I/AAAAAAAAAMY/iejau1NJnGI/s320/gr.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:verdana;color:#666666;">Craig and I travelled to Melbourne on the long weekend just gone, and I was completely unaware that the GFWS was on. Needless to say that we ended up buying tickets and going along to join in all the fun and festivities on Sunday. We also purchased tix to see Gordon Ramsay and Matt Moran (ARIA, Sydney) up close. It was a fantastic afternoon, and truly nailed our visit to Melbourne as being a gastranomical delight!!!</span> </div><div align="justify"> </div><div align="justify"> </div>Karenhttp://www.blogger.com/profile/04817950990729950761noreply@blogger.com0